At one time, the typical North American pantry included a single cannister of flour. Today, supermarkets stock a host of milled options, reflecting increased consumer demand for diversity in the baking aisle. Whether you are exploring health trends, culinary interests or ethnic cuisines, when it comes to flour, there are more choices than ever.
I chose a mixture of rye and all purpose for my crust today because I think rye pairs well with these quiche ingredients. Rye flour is almost malty and sweet in flavor with hints of molasses. Rye also has the benefit of being lower in gluten than wheat flour, which means the dough can be handled longer before becoming tough as compared to traditional pastry. Rye pastry, besides being flavorsome and flaky, is great paired with both sweet and savory fillings.
One of the things I find most fascinating about working with food, is that even if you’ve been doing it for a long time, there’s always something new to try, or a new way to try something you’ve already perfected. Food is amazing!
Leek & Mushroom quiche w/ Rye Crust
In a small bowl, whisk together flours & salt. Using your fingertips, rub in butter until coarse meal forms & small lumps remain. Slowly sprinkle dough with cold water, 1 Tbsp at a time, quickly stirring with a fork or your fingers until the dough becomes sticky & begins to clump together.
Form dough into a disk & wrap in plastic wrap; refrigerate for at least one hour. Once chilled, roll out dough on a lightly floured surface. Carefully transfer the dough to a quiche pan & neaten edges.
To avoid a soggy quiche crust, prebake the crust on 400 F. Using a fork, lightly prick the bottom of the crust. Take a sheet of aluminum foil & layer it on top of the pie crust, gently nudging it down so its snug on the bottom & the sides. Fill the foil covered crust with pie weights to hold it in place. Bake 10-15 minutes. Remove from oven & remove pie weights & foil.
Cook rice; set aside. In a skillet, brown ground turkey. Transfer to a plate & set aside.
Wash & trim leeks well. Dry with paper towel & slice thinly. In the skillet, heat oil & butter combo. Add the leeks & a pinch of salt. Cook, stirring, until they begin to soften, about 5 minutes. Add garlic & mushrooms & saute until browned.
Preheat oven to 350 F. In a bowl, whisk together eggs, milk & seasonings. Grate cheese.
Place cooked ground turkey on bottom of crust. Top with cooked rice & a small bit of the cheese. Next add the leek/mushroom mixture. Sprinkle the remaining cheese on top. Carefully pour egg/milk mixture over the entire quiche.
Bake for 30 minutes or until set & just beginning to brown on top. Remove from oven & allow to sit for at least 15 minutes before serving.
- I divided my pastry & made 2 individual quiches instead of one 9-inch size. Just a matter of personal preference.